PLUMS: Preheat oven to 180ºC. Place the stoned plums into an oven proof dish in a single layer. Drizzle over the maple syrup, add water to just cover the plums and scatter with the broken bits of anise.

CHIA POTS: In a large bowl add the chia and the coconut cream and stir to break up any lumps. Add the water stirring after each addition. Leave to soak for at least 4 hours, preferable overnight.

Place into the preheated oven for roughly an hour, or until the liquid has reduced by 2/3 spooning the liquid over the plums once or twice through the cooking. When cooked and reduced, remove from oven and allow to cool to room temperature, then chill for 4 hours or overnight.

Once chia has soaked the liquid and is a thick porridge consistency flavour with vanilla, cinnamon and maple to taste.

CASHEW CREAM: Combine the cashews, coconut cream in a high-speed blender and whiz on high until you have a creamy smooth consistency about the same as thickened cream. If it is too thick add some water 1 tsp at a time until the desired consistency is achieved. Flavour with the maple syrup to taste.

TO SERVE: Add the chilled chia into a pot or bowl, top with the cashew cream, add the plums and some of the plum cooking juices, top with buckwheat, pepita, coconut flakes, pomegranate, mangoes and baby mint. Either serve straight away or store in the fridge covered for up to 4 days.

( NOTES ) If you have an allergy to cinnamon please substitute with any other spice. Cardamon would be amazing here. Or just leave it out altogether.

Any type of sugar syrup would work here be that agave, rice malt or coconut.